Ingredients

• 4-5 medium or 6-8 small Russet potatoes
• oil for deep frying
• salt and pepper to taste
• 1 cup shredded cheddar cheese
• 5 slices bacon, cooked and crumbled
• 2 tablespoons finely chopped green onions

Directions

Preheat oven to 425 °F. Scrub potatoes under running water, then pierce each potato several times with a fork. Place directly on oven rack and bake for 50-60 minutes or until potatoes are easily pierced with a fork (Note: Smaller potatoes will cook in less time). Remove potatoes from oven and transfer to a cutting board. Slice potatoes in half, then scoop out potato pulp from each, leaving about a 1/4-inch-thick shell.

Using a deep fryer or medium saucepan, heat enough oil to

cover the amount of potato halves you will be cooking per batch. (Note: If using a deep fryer, heat to 375 °F.) Cook potato halves for 3-5 minutes or until they appear light brown and crispy. Carefully remove potatoes from oil with a slotted spoon or other utensil and place upside-down on plate or tray topped with a few paper towels to drain for a few seconds. Place potatoes right-side-up on a baking sheet, then season each with salt and pepper. Fill each potato half with even portions of crumbled bacon, diced green onions and top with shredded cheese. Place potatoes under a broiler just until cheese begins to melt (about 30 seconds to 1 minute).

If desired, serve with sour cream, Buttermilk Ranch Dressing, Zesty Ranch Dressing, Chipotle Ranch Dressing and/or Guacamole for dipping.